White Lightning Chili

 

1
pound dried navy beans
4
14-1/2 ounce cans ready to serve chicken broth, divided
1
large onion, chopped
2
cloves garlic, minced
1
tablespoon ground white pepper
1
tablespoon dried oregano
1
tablespoon ground cumin
1/2
teaspoon ground cloves
5
cups chopped cooked turkey
2
4-ounce cans chopped green chiles, undrained
1
cup water
1
teaspoon salt
1
jalapeno pepper, seeded and chopped
Shredded Monterey Jack cheese
Commercial salsa
Sour cream
Sliced green onions

 

 

Sort and wash beans; place in a large Dutch oven.  Cover with water 2 inches above beans; let soak 8 hours.  Drain beans, and return to pan.  Add 3 cans chicken broth, chopped onion, and next 5 ingredients.  Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender.

 

Add remaining can of chicken broth, turkey, and next 4 ingredients.  Bring to a boil; Cover, reduce heat, and simmer 1 hour, stirring occasionally.  Serve with cheese, salsa, sour cream and green onions. 

 

Yield:  2-3/4 quarts.

Recipe is from Home for the Holidays Cookbook.